Green is the new gold
Imagine lush rows and rows of green produce thriving amid towering skyscrapers and urban structures. Picture fertile soil utilized to nurture healthy vegetables. This refreshing site may be very common in the countryside, but to have an urban farm in the middle of a progressive city is truly a novel concept!
Farmer Louie Gutierrez, together with his very supportive wife, Maye, has created an unused space in BGC, Taguig, lent by FBDC (Fort Bonifacio Development Corporation) into a thriving, green haven. Rows of lush vegetables that stretch across a 1,500-square-meter patch is a sight to behold and an excellent way to provide the public easier access to fresh produce.
Louie, also a successful jeweler, has connected with like-minded individuals worldwide, creating a network of passionate urban farmers who share his advocacy. “I have connected with Rooftop Republic in Hongkong, whose founder is Andrew Tsui,” he said. “He adds greens to city skyscrapers, while Bjorn Low, founder of Edible Garden City Singapore, includes the community in his urban-farming endeavors.”
Currently, Louie is working with Javi and Kathy Chacon from Colombia, who reside in the Philippines. They are planning to start an urban-farming advocacy in their country through the guidance of the Urban Farmers PH group.
It is truly inspiring to know that San Miguel Corporation has set up an urban farm in their expansive Ortigas Center headquarters with the guidance of the Urban Farmers PH group. This very important move provides a role model for other companies to take up the cause of urban farming in the city.
Recently, the Greenhouse at the BGC farm was turned into a stylish lounge for a fun-filled fundraising event. It showcased sommelier Luca Galli, who made square-shaped, thick-crust, wood-fired pizzas adorned with freshly picked veggies for that farm-to-table touch. Inspired by his grandma in Italy, our group of 22 savored with much gusto four sumptuous flavors, namely Pepperoni, Beef Ragu, Three Cheese, and Sweet and Sour Bell peppers — each paired with fine Italian wines.
The charismatic owner of Pizo Pizza, chef Luca thoroughly explained the delicate process of proofing his pizza dough over 40 hours. Created by an Italian team for the Philippine market, Pizo is bringing the concept of “sulit” pizza to young, enthusiastic foodies. “It’s high-quality Italian pizza without breaking the bank,” he said.
Farmer Louie and his wife Maye welcomed everyone to this spontaneous pizza and wine-pairing event. Well-attended and planned in just three days, the fundraising event for an integrated composting facility proved to be an immense success.
This fun evening of pizza and vino held at the Greenhouse is just the first of creative events organized by Urban Farmers PH. Louie thanked his guests for supporting his next big project. The stylish Greenhouse lounge is also now available for rent for intimate private events.
He said, “Soon, restaurants can send over their segregated food waste to be turned into fertilizer. This will be used as component for more urban farms. A circular economy indeed that will promote zero waste!”
Looking back, necessity, the mother of invention, played a very interesting role in Louie’s advocacy for the green revolution .The entrepreneur faced the challenge of sustaining 500 employees during the pandemic. He decided to transform a borrowed plot of land from a neighbor in Bel-Air Village, Makati, to start planting. This ingenious endeavor paved the way for urban farming in BGC, offering a sustainable solution and preserving jobs during challenging times.
Louie emphasizes the importance of composting, shedding light on its role as the most valuable component in soil preparation. By making compost more accessible and affordable in the city, the aim is to encourage the establishment of more farms.
Compost, being a rich source of organic fertilizer, not only minimizes waste but also becomes a catalyst for the growth of sustainable agriculture in urban environments. Compost-making and promoting sustainable practices have become integral components of his mission. On EDSA beside Nepa Q Mart, Quezon City, a 650-square-meter plot will be open to the public to showcase different ways composting.
It’s worthy to note that Farmer Louie said, “ To support our operations and salaries of our farmers, we organize sustainability workshops for companies who would like to do their CSR. We also arrange field trips and activities for schools. Every Sunday morning the public may also join our Farming 101 workshop for a fee, purchase vegetables and learn how to grow your own food.” His team also provides farm consultancy to help start edible gardens, whether for residences or corporate areas.
What we eat matters and we ought to care for Mother Earth for a more sustainable future. As they say, “Indeed, green is the new gold.” This urban farm and edible garden advocacy can be replicated in every city — one farm at a time.
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For Luca Galli’s Pizo Pizza, contact IG profile. @pizo.pizza (as of now, they only cater and have B2B events.) For pizza orders check out the link pizo.pickup.ph.
For inquiries about Urban Farmers PH, contact 09209030992 or send a message on FB and IG @urbanfarmersph.
